Why recepie famous for?
Everyone raves over this lovely lemon cake. It's divine with fresh raspberries and a scoop of vanilla ice cream.
Ingredients
1 cup shortening2 cups sugar
4 large eggs, room temperature
2 teaspoons lemon extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
GLAZE:
1-1/2 cups confectioners' sugar
1 tablespoon grated orange zest
5 tablespoons orange juice
1 tablespoon grated lemon zest
5 tablespoons lemon juice
1/4 teaspoon salt
Instructions
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
Cream shortening and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extract. In another bowl, whisk together flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes.
Poke holes in warm cake using a fork or wooden skewer. Mix glaze ingredients; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely.
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